Matches in Harvard for { <http://id.lib.harvard.edu/aleph/006532056/catalog> ?p ?o. }
Showing items 1 to 25 of
25
with 100 items per page.
- catalog abstract "In the classic cookbook tradition, contributors (in this case, anthropologists from all over the world), include a list of ingredients and details on how to prepare and serve the meals. But, more than a list of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.--Cf. bk. jkt.".
- catalog contributor b9098953.
- catalog created "1997.".
- catalog date "1997".
- catalog date "1997.".
- catalog dateCopyrighted "1997.".
- catalog description "In the classic cookbook tradition, contributors (in this case, anthropologists from all over the world), include a list of ingredients and details on how to prepare and serve the meals. But, more than a list of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.--Cf. bk. jkt.".
- catalog description "Includes bibliographical references.".
- catalog description "Preface / Jessica Kuper -- Introduction / Mary Douglas -- Some unusual ingredients and possible substitutes. -- Section 1. Europe: Le stockfish / Julian Pitt-Rivers -- Serve it forth : food and feasting in late medieval England / Lorna J. Sass -- From the flocks of Greece : galopita (milk pie) / Joan Bouza Koster -- From the wilds of Greece : hortopita (wild greens pie) / Mari H. Clark Forbes -- Melitera : Greek island cheese-cakes / Margaret Kenna -- The Spanish pig preserves : the olla and the ham / Susan Tax Freeman -- Faroese fare / Anthonly Jackson -- Bosnian coffee / Eugene Hammel -- Leiden Hutspot : the first food after the siege / David S. Moyer -- Meydiha's kisir : a wheat dish from southern Turkey / Marianne Leach and Jerry Leach -- On strata in the kitchen, or, The archaeology of tasting / Joseph Rykwert. -- Section 2. Africa: Cooking in the garden of Ensete / William Shack and Dorothy Shack -- Some Yoruba ways with yams / William Bascom -- Cameroon koki : a bean pudding from Bangwa / Robert Brain -- An adaptation of Tiv sesame chicken / Laura Bohannan -- Ghanian groundnut stew / Esther Goody -- Groundnut stew from Sierra Leone / Carol P. MacCormack -- Snacks and stew from Ghana / Lynn Brydon -- A sauce fro Sierra Leone / Carol P. MacCormack -- Social aspects of Iteso cookery / Ivan Karp and Patricia Karp -- Food and recipes in Padhola / Anne Sharman -- Malagasy cooking / Bakoly Domenichine Raiaramana -- Two recipes from southern Morocco / Allan R. Meyers and Anne R. Meyers -- Tasty little dishes of the Cape / Sheila Patterson. --".
- catalog description "Section 3. The New World: A Mexican Fish for Easter / Eva Hunt -- Rice and old clothes / Stephen Gudeman and Roxane Gudeman -- Peruvian cebiche / Eugene Hammel -- Maroon jerk pork and other Jamaican cooking / Barbara Klamon Kopytoff -- Songhees salmon : the Dick Family recipes / Annette Dick, Thelma Dick and Edward Dick -- Fish chowder with the Chugach Eskimos / Frederica de Laguna -- Amazonian smoked fish and meat : a technique from the Barasana Indians of the Vaupés region of Colombia / Stephen Hugh-Jones -- Three recipes from the Trumai Indians / Aurore Monod-Becquelin -- Green chili stew of the South West / Robin Fox -- Cooking and eating among the Siriono of Bolivia / Allan R. Holmberg -- New York City's most Jewish restaurant : the food, its meaning, and the secret language of the Jews / Jack Kugelmass. -- Section 4. Asia: Time and menu / Jacques Dournes -- Fish in Laos / Alan Davidson -- Kammu dishes / Kristina Lindell and Damrong Tayanin -- Food with the Yao / Annette Hubert-Schoumann -- Cooking in a Kelantan fishing village, Malaya / Rosemary Firth -- Foods of Bali / Ingela Gerdin -- Pukkai / Dennis McGilvray -- Oyakodonburi from Japan / Naomichi Ishige -- Catholic Goan food / Stella Mascarenhas-Keyes. -- Section 5. The Pacific and Australia: Kapu and noa : food and eating in Old Hawai'i / Kaori O'Connor -- Roasting dog (or a substitute) in an earth oven : an unusual method of preparation from Ponape / Naomichi Ishige -- The earth oven : an alternative to the barbeque from the highlands of Papua New Guinea / Paul Sillitoe -- The natives live well / Isobel White. Section 6. The anthropology of cooking: The roast and the boiled / Claude Lévi-Strauss.".
- catalog extent "xiii, 248 p. :".
- catalog identifier "0710305311 (alk. paper)".
- catalog identifier "0710305435".
- catalog issued "1997".
- catalog issued "1997.".
- catalog language "eng".
- catalog publisher "London ; New York : Kegan Paul International,".
- catalog subject "641.59 20".
- catalog subject "Food habits.".
- catalog subject "International cooking.".
- catalog subject "TX725.A1 A57 1997".
- catalog tableOfContents "Preface / Jessica Kuper -- Introduction / Mary Douglas -- Some unusual ingredients and possible substitutes. -- Section 1. Europe: Le stockfish / Julian Pitt-Rivers -- Serve it forth : food and feasting in late medieval England / Lorna J. Sass -- From the flocks of Greece : galopita (milk pie) / Joan Bouza Koster -- From the wilds of Greece : hortopita (wild greens pie) / Mari H. Clark Forbes -- Melitera : Greek island cheese-cakes / Margaret Kenna -- The Spanish pig preserves : the olla and the ham / Susan Tax Freeman -- Faroese fare / Anthonly Jackson -- Bosnian coffee / Eugene Hammel -- Leiden Hutspot : the first food after the siege / David S. Moyer -- Meydiha's kisir : a wheat dish from southern Turkey / Marianne Leach and Jerry Leach -- On strata in the kitchen, or, The archaeology of tasting / Joseph Rykwert. -- Section 2. Africa: Cooking in the garden of Ensete / William Shack and Dorothy Shack -- Some Yoruba ways with yams / William Bascom -- Cameroon koki : a bean pudding from Bangwa / Robert Brain -- An adaptation of Tiv sesame chicken / Laura Bohannan -- Ghanian groundnut stew / Esther Goody -- Groundnut stew from Sierra Leone / Carol P. MacCormack -- Snacks and stew from Ghana / Lynn Brydon -- A sauce fro Sierra Leone / Carol P. MacCormack -- Social aspects of Iteso cookery / Ivan Karp and Patricia Karp -- Food and recipes in Padhola / Anne Sharman -- Malagasy cooking / Bakoly Domenichine Raiaramana -- Two recipes from southern Morocco / Allan R. Meyers and Anne R. Meyers -- Tasty little dishes of the Cape / Sheila Patterson. --".
- catalog tableOfContents "Section 3. The New World: A Mexican Fish for Easter / Eva Hunt -- Rice and old clothes / Stephen Gudeman and Roxane Gudeman -- Peruvian cebiche / Eugene Hammel -- Maroon jerk pork and other Jamaican cooking / Barbara Klamon Kopytoff -- Songhees salmon : the Dick Family recipes / Annette Dick, Thelma Dick and Edward Dick -- Fish chowder with the Chugach Eskimos / Frederica de Laguna -- Amazonian smoked fish and meat : a technique from the Barasana Indians of the Vaupés region of Colombia / Stephen Hugh-Jones -- Three recipes from the Trumai Indians / Aurore Monod-Becquelin -- Green chili stew of the South West / Robin Fox -- Cooking and eating among the Siriono of Bolivia / Allan R. Holmberg -- New York City's most Jewish restaurant : the food, its meaning, and the secret language of the Jews / Jack Kugelmass. -- Section 4. Asia: Time and menu / Jacques Dournes -- Fish in Laos / Alan Davidson -- Kammu dishes / Kristina Lindell and Damrong Tayanin -- Food with the Yao / Annette Hubert-Schoumann -- Cooking in a Kelantan fishing village, Malaya / Rosemary Firth -- Foods of Bali / Ingela Gerdin -- Pukkai / Dennis McGilvray -- Oyakodonburi from Japan / Naomichi Ishige -- Catholic Goan food / Stella Mascarenhas-Keyes. -- Section 5. The Pacific and Australia: Kapu and noa : food and eating in Old Hawai'i / Kaori O'Connor -- Roasting dog (or a substitute) in an earth oven : an unusual method of preparation from Ponape / Naomichi Ishige -- The earth oven : an alternative to the barbeque from the highlands of Papua New Guinea / Paul Sillitoe -- The natives live well / Isobel White. Section 6. The anthropology of cooking: The roast and the boiled / Claude Lévi-Strauss.".
- catalog title "The anthropologists' cookbook / edited by Jessica Kuper ;illustrations by Joan Koster.".
- catalog type "text".